6 research outputs found

    ACTIVIDAD ANTIOXIDANTE EN CINCO VARIEDADES DE Psidium guajava L.

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    In recent years, interest over guava (Psidium guajava L.) consumption has increased, due to tis high nutritional content. México is the third most important producer in the world, and Michoacán occupies the first place as the producer of this fruit. However, there is low productivity and lack of uniformity in the quality of the fruit. The antioxidant capacity of five guava cultivars (Hidrozac, Caxcana, Merita, Calvillo Siglo XXI and Huejucar) was evaluated, which are adapted to the producing region of Zitácuaro, Michoacán, México. The compounds analyzed were: ascorbic acid, determination of polyphenoles, and activity of ABTS radicals (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), and DPPH (2,2-diphenyl-1-picrylhydrazyl). The five cultivars showed favorable values that make them valuable for the study region.En los últimos años se incrementó el interés por el consumo de guayaba (Psidium guajava L.), por su alto contenido nutrimental. México es el tercer productor más importante a nivel mundial y Michoacán ocupa el primer lugar como productor de este fruto. Sin embargo se registra baja productividad y desuniformidad en la calidad de la fruta. Se evaluó la capacidad antioxidante de cinco variedades de guayaba (Hidrozac, Caxcana, Merita, Calvillo Siglo XXI y Huejucar) adaptadas a la región productora de Zitácuaro, Michoacán, México. Los compuestos analizados fueron: ácido ascórbico, determinación de polifenoles y actividad de radicales ABTS (ácido 2, 2’-Azinobis-(3-etibenzotiazolin-6-sulfónico) y DPPH (1,1-difenil-2-picril-hidrazilo). Las cinco variedades registraron valores favorable que las hacen valiosas para la region de estudio

    Antioxidant Capacity and Food Pathogenic Bacteria Inhibition of Citrus limetta and Citrus reticulata

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    In this study, phenolic compounds in the juice, seed and bagasse of C. limetta and C. reticulata cultivated in Mexico at two ripening stages were determined, and their antioxidant capacities were evaluated using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2′-azin-bis-(3-etilbenzotiazolin-6-sulfonic acid) (ABTS) and oxygen radical absorption capacity test (ORAC) methods, as well as their antibacterial growth inhibition. We found that bagasse had the highest total phenol content and the highest total flavonoid content. The dominant flavonoid, hesperidin, was observed to be the highest in bagasse. Ascorbic acid was analyzed and C. limetta juice and C. reticulata bagasse had the highest contents. Antioxidant capacity showed variations in both, C. limetta and C. reticulata, juices which had the highest ABTS value; C. limetta juice and C. reticulata bagasse had the highest DPPH value; C. limetta juice and C. reticulata bagasse had the highest ORAC value. C. limetta and C. reticulata extracts showed the bactericidal effect at the range of 4–40 mg/mL, assayed against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enterica and Staphylococcus aureus. Overall, ripeness increased total phenol content (TPC), total flavonoid content (TFC), hesperidin content, antioxidant capacity and bactericidal effect. These results may provide useful information for future utilization of C. limetta and C. reticulata

    Fifth European Dirofilaria and Angiostrongylus Days (FiEDAD) 2016

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